I didn't have any Maldon salt and have no idea what it is but didn't seem to make any difference. I used green onions instead of scallions as I had no scallions. The blogger I got this from sells at one of the Farmer's Market we go to. I fried them until they were super crispy on both sides and the middle stayed sort of creamy. This makes a lot! Two medium/small zuccinis is what I used, skin on.
Zucchini-Ricotta Fritters
The Cowgirl Gourmet got this recipe from the August issue of Food & Wine
This recipe comes from Mario Batali's Edible Garden at the New York Botanical Garden in the Bronx.
Makes 15-20 fritters
1 lb. zucchini, approximately 2 medium, grated
2 garlic cloves, thinly sliced
3 large scallions, thinly sliced
1/2 cup fresh ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup flour (all-purpose or rice flour)
Olive oil, for frying
Lemon wedges, for serving
Maldon salt, for serving
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper.
Stir well, then stir in the flour just until incorporated.
Line a large baking sheet or plate with paper towels. In a large skillet, heat 1/4 inch olive oil until shimmering. Working in batches, add 2-tablespoon mounds of batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes.
Drain the fritters on the paper towels and serve them right away with lemon wedges. Squeeze the lemon wedge over the fritter, sprinkle with a pinch of Maldon salt and enjoy.
Make ahead: If you want to make these ahead of time, they can be kept at room temperature for up to two hours and then reheated in a 325 degree oven.